This easy vegan lasagna soup is the ultimate comfort food in a bowl —creamy, saucy, full of Italian-inspired flavor, and packed with plant-based protein. It’s everything you love about traditional lasagna, in cozy soup form.
Love Italian-style comfort food? Try my marinara sauce with San Marzano tomatoes, vegan bolognese pasta sauce, or vegan pink pasta sauce next.
Lasagna soup wasn’t a recipe I planned to elaborate on ; it just kind of happened. The first time I made it, I was looking for something quick and comforting, so I threw together ingredients I had on hand.
It was a simple, surprisingly delicious, easy-to-make crowd-pleaser that’s perfect for a night in. And it only gets better the next day. But seriously, with how quickly it disappears, leftover lasagna soup is rare around here!
Why this recipe works
- Tofu sausage crumbles bring bold, savory depth and mimic the flavor of traditional Italian sausage using spices like fennel and smoked paprika.
- Cashew cream adds a rich, velvety finish that balances the acidity of the tomatoes without any dairy.
- Tomato paste + whole tomatoes create a deep, layered base that tastes like it simmered all day.
- Broken lasagna noodles keep the spirit of lasagna alive in a simple, no-fuss format.
- Layered seasoning at every stage builds flavor from the ground up — so every bite is hearty and full of comfort.
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Want more delicious soup recipes? Try my vegan lentil vegetable soup, slow cooker bean soup, or this vegan enchilada soup.
Ingredients & Substitutions
Here's what you'll need to make this vegan lasagna soup recipe.
- Olive oil or water for oil-free sautéing
- Vegetable broth – or water and vegan bouillon cubes
- Whole tomatoes – Blended or crushed. Crushed tomatoes work great too, just skip the blending step.
- Soy sauce or tamari
- Tofu Sausage Crumbles – Optional but highly recommended
- Cashews – Unroasted & unsalted
See the recipe card for the full list of ingredients and quantities.
Pasta Noodles Options
- Lasagna sheets: Break lasagna sheets into rough pieces before cooking. They give the dish a cozy, rustic texture.
- Gluten-free noodles: Cooking gluten-free pasta separately helps avoid extra starch in the soup, making the broth cloudy.
- Toscani or campanelle pasta: Use 8 ounces for a ruffled texture that holds the sauce well.
- Mafalda or Fusilli pasta: Replace with 8 ounces for a mini lasagna look without breaking up lasagna noodles.
How to make Vegan Lasagna Soup
Soak raw cashews in hot water while you prep everything else.
I highly recommend making a batch of my Vegan Sausage Crumbles for the best flavor and texture, but you can also just use store-bought vegan sausage.
In a large pot, heat olive oil. Add chopped onion + a pinch of salt. Sauté until golden. Add celery and carrot, sauté 2–3 minutes. Stir in garlic, then deglaze with a splash of red wine or broth Add blended tomatoes (or crushed), tomato paste, broth, and dried herbs. Simmer for 10 minutes, partially covered, to let flavors come together.
Drain and blend soaked cashews with water until completely smooth. Set aside.
Stir in broken lasagna noodles and simmer for 8–10 minutes, until tender. Add tofu sausage crumbles and cashew cream. Stir to warm through. Taste and season with soy sauce, balsamic, or salt as needed. Swirl in extra cashew cream and top with fresh basil if you’d like.
Tested tips
- Layer salt gradually: From your salt bowl, add small pinches of salt at each stage — when you sauté the onions, add the garlic, and then the tomatoes. This brings out the natural sweetness and depth without overdoing the salt.
- Cashew cream: Blend long enough to fully emulsify — a high-speed blender gives the smoothest result. Soaking softens the cashews for better texture.
- Golden sauté: Let onions and garlic reach a deep golden brown for a sweeter, richer base.
- Deglaze the pot: A splash of wine or broth lifts browned bits, adding instant flavor to your base.
For more vegan Italian food, try my marry me chickpeas with sun-dried tomatoes — a creamy, Tuscan-style chickpea pasta that’s just as comforting and perfect for busy weeknights.
Optional add-ins
- Mushrooms: Add sliced mushrooms (like portobello or cremini) for an umami boost.
- Spinach or kale: Stir in a handful of fresh spinach or kale in the last few minutes of cooking for added nutrients and a pop of color.
- Zucchini or bell peppers: Diced zucchini or red bell peppers add texture and a bit of sweetness to balance the tomato base.
- Serve this vegan lasagna soup recipe with meatballs with Impossible meat instead of sausage crumbles. Add them toward the end so they stay tender and hold their shape.
- Homemade Vegan Parmesan: Sprinkle some on top or just before serving for a salty, cheesy finish.
Next, try my vegan cabbage roll soup or this simple chickpea noodle soup. They're cozy, warming, and delicious.
Storage
- Store in an airtight container in the fridge for 3–4 days.
- When reheating, add a splash of broth or water.
Looking for another delicious pasta recipe? Try my creamy garlic pasta salad, a simple cold pasta packed with garlic flavor.
Vegan Lasagna Soup FAQs
The tofu sausage crumbles add plant-based protein and delicious flavors, making this soup feel like a full meal.
Baking tofu at a high temp removes moisture and concentrates flavor, giving you chewy, sausage-like crumbles that don't fall apart in the soup.
Definitely. Make the soup base in advance, but cook and store the noodles separately. When ready to serve, reheat the soup and stir in the pasta to keep the texture just right.
Stir in 1–2 cups of cooked white beans, chickpeas, or red lentils.
Yes! You can use either lasagna noodles (with wavy edges) or flat lasagna sheets. Just break them into large pieces before adding to the soup.
Did you try this recipe? Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
📖 Recipe
Vegan Lasagna Soup
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Ingredients
- 1 batch Vegan Tofu Sausage Crumbles, optional but highly recommend, you can also use store-bought vegan sausage
Lasagna soup
- 1 tablespoon olive oil, OR water
- 1 yellow onion, finely chopped
- 1 small carrot, grated
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
- 1 teaspoon sea salt, place in a small bowl and add pinches gradually at each stage.
- 1 splash of red wine, for deglazing, OR vegetable broth
- 5 cups low-sodium vegetable broth, OR 5 cups water and 2 vegan bouillon cubes
- (1) 28-ounce can whole tomatoes, mashed or blended, OR use crushed tomatoes
- (1) 6-ounce can tomato paste
- 2 teaspoons dried basil
- 1.5 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes, see Notes
- 7 lasagna sheets, broken into large pieces
- ¼ cup fresh basil leaves, torn
- 2 teaspoons tamari, OR soy sauce
- Splash of balsamic vinegar, optional
Cashew cream
- ½ cup raw cashews, soaked in hot water for 15–20 minutes
- ½ cup water
- 1 pinch of sea salt
Instructions
- Cover cashews with hot water and soak for 15–20 minutes while prepping the soup. Set aside.
- Make tofu sausage crumbles: Prepare 1 batch of Vegan Sausage Crumbles, or use your favorite store-bought vegan sausage (Optional to prep ahead of time.)
- In a large pot, heat olive oil over medium heat. Add chopped onion + a pinch of salt from your bowl. Sauté until golden, 5–7 minutes.
- Stir in carrot and celery. Cook for 2–3 minutes. Add garlic and cook 1 minute more.
- Add a splash of red wine or broth, scraping up any browned bits from the pot.
- Add broth (or water and bouillon cubes), tomatoes, tomato paste, basil, oregano, crushed red pepper, and a generous pinch of salt from the bowl.
- Bring to a gentle boil, then reduce to a rolling simmer. Partially cover and simmer for 10 minutes.
- Drain soaked cashews and blend with ½ cup water and a pinch of salt until smooth. Set aside.
- Stir broken lasagna noodles directly into the soup. Simmer for 8–10 minutes, until al dente and tender. Stir occasionally to prevent clumping. Raise heat if needed to maintain a gentle boil.
- Stir in sausage crumbles, 3 tablespoons of cashew cream, and torn fresh basil. Warm through and adjust seasoning with tamari, balsamic vinegar, or more salt if needed.
- Ladle into bowls. Top with extra cashew cream, fresh basil, and a sprinkle of vegan parmesan. Serve with garlic bread or crusty sourdough.
Notes
- Make the tofu sausage crumbles ahead of time for faster prep, or bake them while the soup simmers. Omit crushed red pepper in the soup if making sausage crumbles.
- To sub tofu crumbles, swap with 1–1.5 cups of crumbled tempeh, brown lentils, white beans, vegan ground meat alternative, or mushrooms.
- Use homemade almond parmesan, store-bought, or a sprinkle or two of nutritional yeast for a cheesy finish.
- For thinner soup, stir in a splash of broth before serving.
- Gluten-free? Cook the GF pasta separately and stir it in just before serving.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julia Volpi says
This was an amazing recipe!! I definitely think the cashew cream needs some flavor. I added garlic powder and a generous helping of nutritional yeast. I also added spinach. Will be saving and making again and again!!
Julie Gaeta says
So happy to hear! Love the ideas for the cashew cream. Thanks so much for sharing! 😊
Julie Gaeta says
This lasagna soup is seriously so good! The tofu sausage crumbles add amazing flavor, and the cashew cream makes it so creamy. It's one of those recipes that tastes even better the next day, so I like to make a double batch for leftovers.
Fran says
I love this… tofu sausage is a game changer; i’m gonna use that just for Ramen, stir fry etc as well. This totally simplifies lasagna for us. It’s still a bit time consuming with each component but sooooo worth it. Add balsamic at the end it’s amazing.
Julie Gaeta says
That’s amazing to hear! Tofu sausage really is a game changer—it adds so much flavor. I love the idea of using it for ramen and stir-fries too! Thanks so much for sharing! 😊